Beverage extract



' No Drawing i Patented Oct. 20, 1925.

sme ma axraac'r. it

To all whom, may concern:

a .citizen of the United States, residing at Dayton, in the county of Montgomeryand v State of Ohio, have invented certain new and useful Improvements in Beverage EX- cts, of which the followingis afspcification.,

' This invention relates to a bmrag and .more particularly ,to the preparation of extractive. solid matter' of comminutive'or -granular or powdered form'to. form the V foundation or active agent of a beverage.)

The object of theinvention is to afford a soluble extract of a malted cereal and hops With. or Without the addition of either or both, a saccharine body and an ,unmalted ce- W real, a solution of Which affords apalatable beverage of healthful and nutritious character and-.invitlng taste, color and general ,l appearance.

Transfusions of baked legumes, cereals, nuts and fruits and of various herbs, barks and roots formed by steepingorpercolating the basic materials, have beenusedheretofore for beverage purposes. Thefpre'parw tion of such transfusions, however, requires considerable time and skillful attentionan'd is not suitable for quick service eitherinthe home or in hotels, restaurants or at soda fountains' and other dispensaries;

The present invention contemplates the formation of av solidv soluble. extract-of several hereafterdescribed materials combined and blended in measured proportions and prepared according to a definite and established process herein described, whereby the beverage may be subsequently prepared by unskilled persons by quickly dissolving the comminuted extracted matter in Water to which may or may not be added other ingredients according to taste.

By preparing the extractive matter under skilled management with due attention to the details of the process, the taste, appear- Application filed: October. 26,1-1920. summ t 419,615,

tended to be construed as limitations except W'it hin the valid. andlegitimate scope of the appended claims. 1 P

In preparing the extractivef matter, a quantity of hops is boiled in water, preferably in the approximate proportionsof three ounces of dried' hops in one and a-ha lf gal.- lons'of Water. -Si1ch boiling is' continued until the essence'ofthehops is extracted, which 'Will require approximately thirtyflm'inutes of cooking The hop extract isf'then""-" strained." A -maltedcereal, such sgwheat, rye,- corn or rice, butpreferably barley malt "is then steeped in the hot hop extract.- The desirable proportions are approximately two and a h'alfpounds ofdry ground malted cereal to one and a half gallons of hop Walter, Which mixture is steeped for approximately thirty minutes" andth'en strained. The 'm'alted' cereal (preferablybarley') 'may beroasted to a g-reater Qr Iess-degr'e'e'before "steeping" to '-'f'urt11'e r dextriniz'ef the starchqbut such "roasting of the-"malted gc'ereal isnotjessentialQyThe roasting 'of the malt will, however, modify "the flavor" and colorjof the'ultimate beverage, giving 'it stronger flavor by the caramelizing of the malt sugar and a distinctive darkened color.- j In lieu of'steeping the malt, the essence of the malt and'hopsmay be extracted'byboih king or by percolation which 1 Will'afi'ord-a clear solution Without the necessity of filtration. Sugar or other saccharine material may be added at this stage of the process'if it be desired that a standard or fixed quantity of sugar be contained in the finished soluble extract. The sugar may, however, be omitted from the extracted matter and subsequently added to the ultimate beverage solution according to desire or taste, or the sugar content of the malt alone may be relied upon. p r

If sugar is to be contained in the solid extractive matter, then approximately one or one and a half pounds of sugar is dissolved in the strained solution prepared as before described.

Further nutrition may be added or the character of the resultant product may be sugar if sugar is to be used. As before stated, added sugar is not essential in the dined. 011(1 extracted material hi h ill contain some sugar, end lnzty vbe wholly either with or Without either or both added:

sugar and unmalted cereal is 'thenro'noentrated or condensed by evaportion or further boiling, or by other process of reduction,

preferably though not neoessztrily in aouo With provisions to prevent loss of volitile mat er other than waiter- It is thus messed to allemisolid; deposi which contains the essential elements oi? them It and h ps toge her'w th. uga if such ha he adde fiS' hen dried, uret r ably though not neussserily in te uuin chambe and t en ground 10 pu verized, int grhn iler .Qr powde ed torim- T e PIQPQT 'tiorsheret iore shou dafiio sup-t ximen hirtyr wo. i 11. us by olume lot-th nomplet d s lid olub ex t, uee enteirii g .s ge n the pn pe ti n' ta; I .ZEi v 1.6sire thepro ct meyb lcompressed int tabl ts fimeasuled P port on to: fepi t tat-e the preparati n of beverag /0i P iedeterm n d trength e. s i Pr duct is an extremely soluble solid extrgct .eontaini ge of mel e nerea and hops Which-when dissol ed in ho er-9145 water will prqduse a igh y nutr t ou e e f r ee u sud posses in .a tomoefieot. Eoi use this produot when redj'issolvfid in the proportion a one Par of th ext ac ed ateria t twenty to w nty-five ip t oi; met W1 l"efiQr-d'.-a bev rage of de ir bl streng h, h e e may @be varied. strengthand chameter ,use of more or ies m te The dry extract varies-in shades of c lo but is -Qh-e -ter sti ea ly of a ligh brown or g lden color, and the res lting bev r ge zfrom igh stritiwjcolo to in dark translucent. rown, the, pre 4111ng-CQ1Q1-'-:be1ng e transparent reddish bnown;

It is really iuun erie whetherth melt st eped th h lps the 45 eggtpgqtion of the hops be made by cooking in malt extract. As a further alternative, each extra ction may be'made separately and. the liquid extracted subsequently combined, or each'liquid may be separately solidified and the soluble solidified produgt 91:1 each ingredient subsequently intermixed in the desired p p ien- Ihe l imate re ult and m dest in e i s tance: be n the sam Rte-roas e m firr i-reest us or bot may be u ilized to. more @191 ver etionso fie. .13: inv su h flavor my be m i ed y were he. emwiumdum h er per enand 9 partial y eokiiie the materials. However, the preferred me ifisat se s to subjett the isnlidi ed p du t to high tempem ure by 4 ihfth m terials will be p rtial y on i the sugar con nt P rtia /ll lger i ii fi being .redus d item :4 fhquld to ,9 I

Hi ing thus desc ibed my invent e a claim r' r i :lhe here n d scrib dpmaess o prep ri g ifie a t or' beve a e w- PQSQ QIDPlii iI g m king- :a fluid extrjizit' o the soluble Porti ns 92f mel ed egetable a. product and subsequently lieatingfthe ,eX- trotted matter o par ally cenbonizeand enome-L zauch ems-astute mater el :2- The he ein d str hedrir s ess o pr pars l d -i me 1 a e Pu poses comprisi making a fluid iit-ralct of he sol ble poli es-of; a t ge aible Pll l lQ reducing he ex ract to olidified iorm a d $11 jeeti ig the so id ied product 1156 heat t efiect caramelo iza ion- .n. 1:9-2Q. I BERNARD.- 

